Chicken Chettinad is from the Chettinad Region of Tamil Nadu....This particular dish is very similar to Mangalorean Cuisine....except for the addition of Fennel seeds(saunf) which I have noticed is used in most of the Tamil Nadu dishes.....
This is one dish my mom enjoys...apart from her Mangalorean Food.
Recipe stolen from Sanjeev Kapoor ..made a few changes....made it more spicy...its looks spicy doesn't it.....slurppppp. This tastes best the next day when masala thickens and coats the chicken well.
Recipe Source : Sanjeev Kapoor
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- 1 kg Chicken (with bone)
- 15 Dried Red Chillies (long and small mixed)
- 1 cup Fresh Coconut
- 2 tsp Poppy seeds
- 3 tsp Coriander seeds
- 1 tsp Cumin seeds
- 3 Cardamom
- 2 Cloves
- 1 inch Cinnamon
- 1/2 Star anise
- 1 tsp Fennel seeds (saunf)
- 2 inch Ginger
- 10 to 12 cloves Garlic
- 1/2 cup Oil
- 1 large Onion (chopped )
- 10 to 12 Curry Leaves
- 3 medium Tomatoes (chopped)
- 1 tsp red chilli powder
- 1/2 tsp Turmeric Powder
- juice of 1 small Lemon
- 2 tbsp Fresh Coriander leaves
- Salt to taste
- In a pan add 2 tbsp oil and roast coconut, dried red chillies, coriander seeds, cumin seeds, fennel seeds, cardamom, cloves, cinnamon, star anise and poppy seeds for 5 to 6 minutes or till you you get a beautiful aroma and the coconut turns slight brown.
- Grind the above using little water along with ginger and garlic to a slightly coarse paste.
- Place a large pan on medium high flame , add rest of the oil and when the oil is hot add the chopped onion and fry till the onion turns golden brown, add the curry leaves and ground masala paste and fry for few minutes. Now add the chopped tomatoes, salt , turmeric powder and red chilli powder and cook for few minutes.
- Add chicken and mix well, add 1 cup water (less if you want dry or more if you want gravy). Cover and cook.
- When the chicken is cooked adjust salt, add lemon juice and coriander leaves.
- Serve hot with rice or chappatis.